The Next Big Thing In Pink
I’m sharing with you these 3 delicious recipes, perfect for this hot summer weather that your family and friends will love.
Raw + pink vegan cheesecakes
This small vegan cheesecakes are made with a walnut and oat like crust, topped with layers of cashew and raspberry cream cheese filling. If you want rich, creamy and perfectly yummy then this is for you.
Category Dessert, Snack, Sweets Cuisine gluten-free, no-bake, raw, vegan
Prep Time 40 minutes Freeze time 1 hour 45 minutes Total Time 2 hours 25 minutes
Servings 12 mini cheesecakes
INGREDIENTS For the oat and walnut crust
1 cup walnuts
1 cup gluten-free oats
8 medjool dates pits removed
2 tsp coconut oil melted
Vanilla Cream Filling:
1 1/2 cups cashews soaked overnight, and strained
1/2 cup coconut milk
1/4 cup maple syrup
2 tbsp lemon juice
1/2 tsp vanilla extract
Raspberry Cream filling:
1/3 cup raw cashews soaked overnight, and strained
2 tbsp coconut milk
1 tbsp + 1 tsp maple syrup
1 cup raspberries (fresh or frozen)
In a food processor add walnuts, oats, dates, coconut oil, salt and cinnamon. Process until well combined.
Cut strips of parchment paper and lay them into the moulds to make an X. (This makes them easier to remove by pulling on the paper tabs to pop out. But not necessary). Press crust mix into muffin moulds to cover the bottom, about 1/2 inch thick.
Blend together ingredients for vanilla cream filling: cashews, coconut milk, maple syrup, lemon juice, vanilla and pinch salt. Pour cream filling into each muffin cup until half full. Freeze this layer, (approx. 45 minutes).
Blend together ingredients for raspberry cream filling: cashews, coconut milk, maple syrup, and pinch salt. Add raspberries bit-by-bit until you’ve reached desired pink color. (I used 1 cup)
Pour raspberry cream filling into each muffin mould (leave 1/4 inch at the top as it will expand when frozen). Freeze mini cheesecakes (approx. 1 hour).
Before serving, let thaw for 10 minutes. Tug on paper tabs to loosen, and peel off paper. Top with your favorite vegan ice cream.
NOTES Cheesecakes will keep in freezer, but best when fresh (7 days).
Raspberry, ricotta and honey pancakes
A combination of creamy, fruity, crisp and delicious ... Stack several pancakes and generously spread between each layer a mixture of ricotta honey and raspberries. A recipe everyone will love!
Prep Time 30 mins Cook Time 35 mins Total Time 35 mins
50 g Frozen raspberry
100 g White cheese
5 cl Milk
45 g Flour
1/4 of sachet Chemical yeast
2 tbsp. soup Granulated sugar
50 g Organic muesli
3 c. coffee Ricotta
Start your raspberry pancake recipe by whisking the cottage cheese with milk and egg. Add the flour, yeast and sugar. Mix to obtain a homogeneous preparation. Heat a pan with a little oil and make a pancake with 2 tbsp. soup of preparation. Add over organic muesli and cook for 2 to 3 minutes. Flip it over and leave another 1min. Repeat until all the dough is gone.
Heat raspberries in a small saucepan over very low heat. Stir regularly until the raspberries turn into a compote.
Mingle in a bowl ricotta and honey to obtain a creamy coulis.
Serve warm pancakes. Add the raspberry compote.
Prep Time15 mins Cook Time25 mins Total Time25 mins
150 g Flour
50 g Cornflour
1/2 L Milk
1 Cooked beetroot
1 pinch Cell
Cut the beet into pieces. Spend it in the juicer to collect the juice.
Mix the flour, cornflour and salt in a bowl, then whisk with milk. Add the eggs, one by one, and mix well.
Add 1 or 2 tbsp. tablespoons of beet juice, until the desired color is obtained. Cook the pancakes in a lightly buttered pan.
Stack the pancakes as you go on a plate. Serve with icing sugar or powdered sugar and lime juice.